Apple Pie Ribs
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- Опубликовано: 1 июл 2020
- American as Apple Pie Ribs - Smoked Rib Recipe with an Apple Butter and Apple Jelly BBQ Glaze
#applepieribs #ribs #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- HowToBBQRight Red Handle 6 inch Knife - bit.ly/H2QKnife6
- Heath Riles Apple Rub bit.ly/AppleRub
- Thermoworks Thermapen bit.ly/H2QThermapen
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce
I’m kicking off a soon-to-be, new, 4th of July tradition with this rib recipe. I call it my “American as Apple Pie Ribs” and it’s a winner.
First I start out with a couple racks of St. Louis ribs and a spritz of Apple Cider Vinegar as a binder. Then I apply a light coat of Kosher salt and let it rest for about 15 minutes to work into the meat.
Next I add my buddy Heath Riles’ Apple Rub bit.ly/AppleRub to the ribs on all side and let it sweat on the meat for 15-20 minutes.
To cook the ribs I fired up my Yoder pellet grill to 250 degrees with apple pellets. The ribs smoke for a little over two hours. Every 45 minutes I spritz them with a mixture of equal parts Apple Juice and the Apple Cider Vinegar.
When the rub has stuck to the outside of the meat and the color is starting to turn a little dark, it’s time to wrap the ribs. Each slab goes on a sheet of aluminum foil with 1/2 stick of butter and 3 tablespoons of Apple Butter. You can find it at your local supermarket or check google for a recipe. Spritz the bone side with a little more basting liquid (apple juice/apple cider vinegar) and wrap the foil around tight. Place each rack back on the pit and continue cooking until tender usually about 1 - 1/2 hours.
When you see the back side start to disintegrate away from the bones it’s a good indicator that the ribs are almost ready. I use a Thermapen bit.ly/H2QThermapen to verify tthe ribs are around 202 for perfect tenderness.
Carefully take the ribs out of the foil and place a sheet pan meat side down. Dust the bone side with a little more Apple Rub and brush on the apple glaze and flip the ribs over to meat side up.
Add a little more Apple Rub to the meat side and place the ribs (pan and all) back on the pit for 5-10 minutes. Then brush the meat side with the apple glaze and let it continue to cook on the pit for 10-15 minutes. Watch it close because it can burn or get too dark.
These ribs really have a nice apple flavor without being to sweet or fruity. The rub, smoke, wrap, and glaze all combine to give the ribs an Apple Pie note that’s perfect for the 4th of July or any time you’re craving a good slab of ribs!
Apple Pie Ribs Ingredients:
- 2 slabs St. Louis cut spare ribs
- 2 Tablespoons Kosher salt
- 1/2 cup Heath Riles apple rub
- 1 stick butter cut into pats
- 1 cup apple butter
- 1 cup apple cinder vinegar
- 1 cup apple juice
- 1 jar apple jelly
- 1 cup Killer Hogs The BBQ Sauce
- 1/2 cup Killer Hogs Vinegar Sauce
Directions:
1. Prepare pellet smoker for indirect cooking at 250 degrees using apple pellets for smoke flavor. Any grill or smoker can be used just keep the temp at 250 degrees for the duration of the cook and add apple wood to the coals for smoke flavor.
2. Trim and remove the membrane from the ribs, spritz with apple cider vinegar and season with Kosher Salt lightly. Rest the ribs for 15 minutes.
3. Apply a medium coat of Heath Riles Apple Rub to all sides of the ribs and rest for 15 minutes before placing on the pit.
4. Place each rack on pit and smoke for 2 hours. Spritz the ribs every 45 minutes with apple cider vinegar mixed with apple juice.
5. Wrap the ribs in aluminum foil. Place 1/2 stick of the butter pats on the foil. Brush the meat side of the ribs with 1/2 the apple butter and lay the ribs meat down on the butter. Spritz the bone side with the cider/juice combo and wrap the ribs tight.
6. Place the ribs back on the pit and cook for 1 - 1/2 hours or until tender.
7. Place the apple jelly in a microwave safe bowl along with a splash of apple juice. Heat the jelly for 5 minutes or until melted. Stir it half way thorough heating. Add The BBQ Sauce and Vinegar Sauce. Stir well to combine.
8. Remove the ribs from the foil and place meat down on a foil lined backing sheet. Season lightly with more apple rub followed by the apple glaze. Flip the ribs over and apply more apple rub to the meat side (lightly). Place the ribs back on the pit for 5-10 minutes.
9. Glaze the meat side of the ribs with the apple/bbq sauce combo. Continue to cook until the sauce sets and starts to caramelize slightly. Stay close because it can get too dark.
10. Remove the ribs from the pit and cut into desired portions.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
T - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ 
Развлечения
The most american person i have ever seen, the accent, the spirit, the bbq skills, gotta love it
I love his spirit and attitude towards grilling too.😋
America isn't it just one thing
No that's Stalekracker official from louisiana
"Let's get to cooking..." My favorite four words to hear.
My favorite 5 syllables.
“Let’s get to eating!”
^ my second favorite, my first is when Malcom and Heath were cooking together, after the first bite, Malcom- "that's a rib right there"
Malcom can I come hangout with you I’ll do the dishes and I’ll bring the beer
You have to love him. He has an awesome personality, and that's a man who knows how to cook, and eat.
Hes living proof that if you love what you do, you'll be successful. Alway's a pleasure and an empty feeling in my stomach when I watch him cook.
Best to you Malcom.
Perfect commentary
… and if you do what you love, you will never work a day in your life….👍🏼👍🏼
Him and Heath Riles are the best BBQ dudes out. My coworkers and fam think I am a BBQ god and all I do is follow their directions. These came out sooooo good. Love and respect to Mr Malcolm and Heath.
I'd love to see what he actually considers "heavy" seasoning. LOL
Lol that's what I was thinking
A whole bottle per rack.
Just dumps the bottle on it lol
Lol! Might as well take the lid off
Same!!
Why do I torture myself with these videos when I don’t even own a smoker 🤤😩
You have a charcoal grill?
RUclips snake method on Weber if you have a charcoal, 2x1 is a perfect 250 vents open
I bought a reverse flow smoker from LANG BBQ .Once you learn how it works, its the best . I ordered it from factory in Georgia , and drove there and picked it up . Open flame never touches meat !
Yup aint that the truth! I'm watching all these videos just fantasizing and salivating
Man! For real lol
“ Out of fairness I should try 1 from the other rack “. 😂
He's right! The man has to be fair. 🤣
He's bipartisan on racks of ribs. As we all should be.
Right?!!! This man is a legend.
Wouldn't want to hurt the second racks feelings.
this is America! equal rights!
Am I the only one who wants a T-shirt with Malcom’s face and “Let’s get to cookin’!” on the front? That catchphrase just gets me excited for some barbecue.
Oh yeah lol. And 'Honey for the Money' on the back xD
He's a damn barbeque wizard I say. A WIZARD
Never saw a better BBQ man. You can tell he’s passionate about this. He presents well. He’s not just giving another boring “cooking lesson”.
My favorite smoker! I could watch this guy cook anything. He deserves way more subs than what he has!
He has almost a million subscribers.
@@mugammadbenjamin2597 Yep, and deserves way more
I love how detailed you are AND you dont leave us hanging with half/no recipes or do the "just add a 1/4 tsp" while we watch you dump 1/2 cup in. Everything is accurate!! awesome job !!!
Ohhhh apple butter on ribs? I've never thought of that. Genius!
I love that Malcolm always cuts his food open to show you how it cooked--and that whatever he's making comes out top notch each time.
Seeing how excited he got when they were almost ready made it clear to me, I NEED to make these.
I made em last night. do it.
Just finished eating these and they were spectacular. Many thanks for posting these recipes Malcom - I've gone from never having cooked anything decent on the grill before to someone my wife and friends count on for good BBQ here and there thanks to your vids.
Had company over last night and I made these along with Malcolm's "Sweet and Sticky Riblets", although I used the rib ends from the spare ribs instead of riblets. Both of these recipes are awesome, and everyone raved about them. Although I generally do salt less than Malcolm, I follow his instructions and seasoning as close as I can and his stuff always comes out great!
I finely got to smoke these as American as apple pie ribs,and get back jack!!!, Malcolm you the smokin man!!!I've fallowed your recipes step by step,and there on money!!!, Thank you so much for putting these vids together!!!please keep em coming and let's get to cookin!!!
You're possibly my biggest inspiration when it comes to bbq!! Hats off mate!! Cheers from Australia 🤤🤤🙏🏻
Man this guy is awesome.. appreciated in the highest degree from Sydney Australia 🇦🇺
I’m so sorry to see what is happening in NSW these days. Tyranny. Take care.
lol, the bug-a-salt is a must have for any grilling experience!!
"Y'all know I like ribs, right..."
Classic.
I made these yesterday and multiple people said they were they best ribs they ever had. Awesome feeling, thanks Malcom for sharing
10 out of 10 for cooking and 10 out of 5 for passion to cooking. Well done, Sir!
I think Malcom's accent accounts for 50% of the flavor
LMAO 😆 🤣
I actually made these over the 4th and they turned out excellent.
I can watch this guy here all day, every day!! He has really helped me with my outside cooking.
Why in the World would Malcolm have even 1 dislike? Are they haters? He's got one of the most comprehensive and delicious grilling channels around! They must be mad he couldn't share the ribs with them.
Imagine having Malcom as your dad, we eating good
Malcolm, we need to talk about the definition of “a little salt”.
Some meat with your seasoning? Sorry to say, Malcolm ruined those ribs.
@@aggie4u Really, Corky? You ever smoke ribs? After 5 hrs of spritzing and juices dripping off into your water pan you can't hardly taste your rub if you don't apply liberally
I’m gonna do these Saturday. I ordered some of your bbq sauce but forgot to order the vinegar sauce. I’ve got some Lillies Carolina sauce. Think it would be ok to use that instead of your vinegar sauce ? Or do you think it would be ok to just leave the vinegar sauce out all together ?
HHAHA, You git called CORKY!! My wife wife came running out to the garage Scared because I was laughing so hard - I told her it was Corkys fault.
@@homevalueglass3809 life goes on, lmao!
These are AMAZING!!! Thank you for sharing your recipes with all of us Malcolm!!!!
This is how you know it’s summer! Thank you for starting summer for us Malcom!!!
“ just going with a light coat” 😂😂
This guy is a legend. We don't have folks like him in the Bay Area and it's a shame!
Thank God or u wouldnt have any food.
I'm from the Bay Area. But moved to Southern AZ in 2018.
@@davidbetsey2437 Hahaha, that's mean!
Well he hasn't posted a sourdough recipe yet
Bay Area people would treat Malcom badly because he’s a white straight male. Minorities are openly racist towards whites in the Bay. I grew up in Vallejo, and have experienced it first hand.
Have used this on the last three sets of ribs. Absolutely awesome. Love it and recommended it to several folks. This past weekend I used the ingredients of the making of but instead used it on a pork butt ...very good as well. Thank you Malcolm. Heath Riles rub are really good.
We need ribs like this in the UK, amazing! Your videos have got the knack of making me hungry everytime ha ha
Viewer: How much seasoning do we need?
Malcolm: Yes
@alex marin I don't remember anyone asking for your opinion
I thi
@alex marin .... I still find it funny as hell
Love watching you to escape all the madness in the world
Beautiful, another instant classic
I really love watching your videos. Thanks for all your advice and sharing recipes. You are the bomb!
"Just a little more spritz!" refills half the jug and bottle!
Wow, been planning on making an apple butter rib this weekend for the 4th. Using Rec Tec's Warm Apple Pie rub and an apple bbq sauce but damn, I can only hope they come out half as good as yours looked.
Love to see all the different flavor of ribs Malcom comes up with!!!
ANYONE who uses Martinelli Apple juice to spritz is by far Yoda in my book. The Wisest of them All!!! Love this guy, so much. Just bought a Traeger 575 pro. Can't wait
I’ve never been more intrigued and hungry at the same time
P.S. I’d love to cook for Mr Reed one day
"Gotta try one from the other rack just to make sure" - lmao. Great looking recipe usual, got to try this one for sure.
Those look absolutely amazing!!
Another gem right here. I’m definitely trying this. I love apple, and i love ribs - what a fantastic idea!!
Man If he's my uncle I would litterally go there everytime he cooks something
Haha -- If he lived within 50 miles of me I'd make him an "honorary Uncle." And I'm Black! 🤣🤣🤣
@@CitizenPerkins Black, white, purple - who cares? I'd drive 100 miles for some good eating. :9
@@CitizenPerkins right me too, I'd knock on his door and be like "Hey there cuzzin Pete".
There has got to be 45 pounds of seasoning on those ribs
Not enough
Just a little bit
Malcolm, this is my go to rib recipe. Everyone who has tried them loves them. Thanks for all your great content.
They look great. Thank you for sharing
I thought I was the only person who used Apple butter on my ribs!! Secret is out now!! It’s also great on pulled pork. I watch every video you post and learn a lot. Keep it up brother, you’re awesome!!
same here!! fuck!!
"A little kosher salt, not too heavy"
As he dumps on the kosher salt lmao
to be fair it is a huge piece of meat, if anything he could have added more salt because of how sweet every other component is
🤣
Kosher Salt has only a half of the saltiness of table salt... ...but, I'm sure you knew that already. :)
Garry Hammond is that true? I never noticed that. I wonder if it appears that way because the crystals are so big and have less surface area than table salt crystals. It’d be interesting to grind Kosher salt to table salt size and test. You made a really good point though! 👍🏻
@@harleyrdr1 I have read that in several places. I do use it myself in many cooks and do notice it is less salty than regular table salt for the same amount.
I also use some Himalayan salts that are MORE salty than regular table salt - for sure.
It also depends what you are cooking - some meats tolerate salt better than others.
I made these last night. Tried to follow the all the instructions. They were amazing. Sweet, tasty and tender. You have raised my BBQ game. 👍🏾
You are the man ! Thank you for all your help ! 👏
Noticed the Bug As-salt gun on the table at around 4:00. Having some fun with the local insect population ?
Hey, he's from the South. It's humid, and they have bugs, big time.
I have one of those. Great fun
Oh that's what that was. I was wondering what the hell that was lol
Dude you don't know how much I got to thank you for this I used this recipe and your Jack Daniels recipe on the 4th of July the whole family love the ribs this was one of the best fourth of July's ever hey is it's cuz you man so thank you so much
Mr. Reed, Well done my friend !! FANTASTIC !
You had me at “Apple Pie” then you added Ribs to the equation. 😲😲
Ive made these and i am doing these Saturday, love them. This recipe is the same one i use, If i make these my girlfriend gives me a treat. We get to cuddle❤
Could I make em for her ?
"The key to tongue-punching a girl's dirtstar is through ribs" - Great-Grandma Ethel, 2001
@@ddmau7995 yes, but id get double the treatment
@@kidzbop38isstraightfire92 Damn right
This is perfection. Thank you for sharing 😭😭😭😭😭
Yeah!!! Thanks for sharing, brother!
"Just a little more seasoning"
Proceeds to flood ribs with seasoning multiple times.
The equivalent when Gordon Ramsey says just a teaspon of oil and it looks like he drops 2 cups in there.
Adam Repcik “Just a drizzle” *tidal wave ensues*
Just like Quang Tran when he calls for 1 tablespoon of paprika.. Dumps a whole cup
Reminds me of Aunt Sandy and her "2 shots" of Vodka
Drinking game. Every time he says Apple take a drink. You’ll be drunk AF
every time he just gives em a lil' spritz take a shot
I would be dead lol. I heard him say apple twenty times in less than two minutes lmao.
YOU ARE THE MAN! Been teaching me how to grill for years now. Keep em coming and happy 4th!
Absolute unit
Im so early I can't even watch it yet
@Eliberto Rodriguez dunno it said it was still processing
man should make a video on how to smoke
a blunt
With some of that apple glaze lol
"With just a touch of kush" -
Rolls a whole ass pound into blunt...
I know what I'm cooking this weekend.
Love your videos and recipes. Years ago, when I first started to really BBQ and smoke meat it was a little intimidating but you really helped out a lot. I've been complimented in my cooks and they want to know how I do it, I point them straight to you. Thank you for your experience and expertise, keep up the quality content.
I tried a lot of his recipes hands down the best I'm definitely going to give this a try Saturday
Mom: Eat some fruit like apples
Me: I’ve ate my apples
My apples:
Honestly, I read the title and thought "that sounds disgusting," after watching the video, boy was I wrong.
Because apples and pork don't go together? C'mon man, the title sold me.
Easily the best bbq channel. I have tried numerous recipes from this channel and have never been disappointed.
Wow!! That is a phenomenal looking recipe.
“White people can’t season their food” 😅
Seems like wayyyyy too much stuff on them, you can literally make a brick taste good with all that seasoning.
Looks incredible
This guy is the real deal. Another great recipe!
Perfect!
Sounds and looks amazing
Love watching your videos. Your teaching me a lot! Family’s lovin’ it!
Made these yesterday... tremendous! Thank you!
This looks amazing!
🙌🏼 Those sound amazing. 🤤🤤🤤
I love everything you do
Good job. Thanks. Looks amazing
Love your videos keep them coming
Awesome, can’t wait to try that 👍
So happy to see the Yoder back in business!
Perfect video thanks for explaining step by step
I have to say that the name of this channel is spot on! Every video is just packed with great information and techniques! Thanks for this one as well.
wow- big man you got some mad skills- i love all of your videos- they have stepped up my BBQ game- keep em coming- I love your camera presence and enjoy how you walk me thru the steps- much appreciated
Beautiful!
I never wanted more to be able to go through this TV screen and be there with you in person.🤤🤤. Love your channel man!
I m actually trying this recipe out today. Happy 2021 to everyone with love & peace. .
why would anyone dislike the video...haters gonna hate..keep em coming malcom .love ur videos so much...hoping to visit america someday and have some real good barbeque.
That looks awesome!
Great video as always! Looks delicious.
I love your recipes,gives me good ideas